Yellow Wax Beans with Bacon Vinaigrette

Ingredients

• 1 pound yellow wax beans, trimmed

• 3 tablespoons extra-virgin olive oil

• 2 ounces thickly sliced bacon, cut into lardons (1/2 cup)

• 1 tablespoons sherry vinegar

• 5 ounces chopped tomatoes

• 1 small spring onion, very finely chopped

• 2 garlic cloves, very finely chopped

• Kosher salt

• Freshly ground pepper

Instructions

1. Cook the beans in a large pot of salted boiling water until crisp-tender, about 5 minutes. Drain the beans and cool them under cold running water. Drain well and pat dry; transfer the beans to a large bowl.

2. In a large skillet, heat the olive oil. Add the bacon and cook over moderate heat, stirring, until golden, 7 to 8 minutes. Remove the skillet from the heat and stir in the vinegar, tomatoes, shallot and garlic. Scrape the bacon vinaigrette over the beans, season with salt and pepper and toss to evenly coat. Serve warm.